The only place I know has them for sure is Beijing Noodle #9. Unfortunately, I haven't heard much good about the restaurant, and the prices are high. The egg noodles on the bottom of Lotus of Siam's used to be hand-pulled, but not fresh. They may still be, but I believe the supplier, a Chinese gentleman from Pasadena, California, retired. I'm not sure what they are doing now.

Dave, the only place I know of is Bejing Noodle #9 at Caesars. They pull them in front of everyone in the front window of the restaurant. The foods just OK there...I'm looking for a more Chinatown like authentic experience.

I contacted the estimable but recently erstwhile QAW, and he replied: "I believe we have a new player on the scene, "Noodle Pot", at 4215 Spring Mountain, that does hand pulled noodles. I will try to get over there before the end of the week to confirm on that particular issue, and also whether or not they are Chowhound-worthy overall."

Don't ever say I don't work for you! Still waiting to hear from another pal.

And now my pal Poly reminds me that China Poblano in the new Cosmopolitan Hotel has a soup with hand-pulled noodles. But Noodle Pot sounds more interesting and has gotten better reviews for its noodles than China Poblano.

In the great Chowhound spirit Noodle Pot got the call today, and hey, what could be better on a brisk January day than a steaming bowl of Beef Stew Noodle Soup anyway. So while we usually hit a place a few times before posting, we can at least address the topic at hand. Sort of. It may come down to the clear definition of “house-made” vs. “hand-pulled” noodles, and because of the language barrier we did not come away with that answer. The noodles are made on the premise but we can not make a commentary as to the technique – there is a curtain between the kitchen and the front counter area, and attempts to break through the language gap made me look like a ridiculous accordian mime.

Noodle Pot sits in a small storefront on the bottom floor of the original Chinatown Plaza. There is seating for about 20-25, and a deli counter for quick carry-out. Cash only right now, with a small menu featuring about a dozen different noodle soups, a few dumpling soups, several dumpling plates, and a variety of cold vegetable dishes (seaweed, pickled cabbage, etc.). Absolutely no frills; you order at the counter and then take a number to your table, but that helps to also bring nice price points. There was nothing specifically designated as XLB, but the menu translations were a bit awkward, and based on the texture of some of the dumplings that were ordered at other tables one would think that they might have them (like the noodles, the dumplings clearly appear to have been made in-house, and we will try them on future visits).

As for the Beef Stew Noodle Soup, it was as good as any that we have encountered in Chinatown, and after another tasting might even rate as the best. Plenty of beef, including some fresh tendon, with a lot of fresh greens and pickled vegetables to give that nice sour tang to a rich broth. When done right the dish brings a lot of different textures and flavors, and they did it right ($6.99 for a large bowl). The next visit will likely call for the “House Special Noodle in Zha jiang Sauce”, a northern dish that does not appear on many menus here.

Great XLB? Can not help on that front, but “good/decent” XLB can be found at China MaMa and Wendy’s Noodle Café, right across the street from each other on Jones, a half block north of Spring Mountain.

Not sure how you did it, Sockster, but you seem to have managed to have Chowhounds running around in your service. Here's uhockey's report on China Poblana, including its hand-pulled noodles: http://chowhound.chow.com/topics/7576...

I truly believe that the there is at least on commonality in this world- NOODLES!! (although I'm going to be in AC this weekend and can't seem to find a CH'der who knows antything about AC Chinese). Keep up the good work!!

Hand-pulled noodles are almost in the fad category now in NYC, although of course this means that they've grown outside of Chinatown. Unfortunately, there isn't always a convergence between a restaurant having hand-pulled noodles and putting them in an excellent soup. I'll be checking out Noodle Pot soon -- really looking forward to it.

My never-ending desire to please Sockster was in overdrive last night as six other folks and I ordered altogether too much food at Noodle Pot. Frankly, I loved the place, even though there were valleys as well as peaks. I think my favorite dish was the standard beef stew noodles that QAW ordered, although there was no tendon in our bowl(s). I can say authoritatively that the broad noodles are house-made, as two different chefs were hand-pulling them while we were there. The noodles were excellent, but the broth that came with it was not as intensely beefy, although it seemed to have the same mother sauce.

QAW's instincts are good. The House Special Noodle in Zha jiang Sauce was probably the consensus favorite dish of the evening, with a little bit of kick and excellent (not house-made) noodles.

I loved the dumplings, too, especially the shrimp dumplings. Although not XLB, there did seem to be broth inside. The wrappers were thick and yet had a wonderful texture. I preferred the chive dumplings to the cabbage ones, which were a little bland. We also had a clear soup with minced pork that was, well, boring, and I wouldn't bother with the pork chop. The pickled vegetables were only OK. Starch and soup seem to be the way to go here.

For two people, one soup and one order of dumplings would be an ample meal. Not bad for under $10 a person. The staff was friendly and welcoming.

Dave, did I tell you that YOU DA MAN!! I'm leaving next Saturday and will now officially will be going to the Noodle Pot based on your above review. I'd go Saturday night, but was lucky to get into E by Jose Andres, so the hand pulled, (and not hand pulled), will have to wait one night. Thanks so much for your awesome review. I knew that as always when it comes to Vegas, I could count on you. BFF on CH!!! Well done!!

There are a few dry noodle dishes listed on a menu board above the counter, with Zha jiang sauce, and with sesame sauce, and that same menu is also printed on a small sheet of paper with English translations. But it appears that dry noodles can be substituted in any soup. The main menu itself is all in Chinese, and they did not have it printed in take-out form yet, so it remains a mystery for now. Given the size of the shop, I would expect it to also be mostly soup/dumpling offerings. So there is some trial and error in the ordering process, which we will plow through over time. It is also worth noting that they will add an extra portion of noodles to any soup for $1, which seemed tempting, until I saw the the same dish that I was ordering brought to another table while I was still at the counter. It was a very generous portion as is. But two people could easily split a soup with an order of extra noodles, which I saw someone doing during a busy lunch rush at today's visit.

Thanks for the report. I guess this place opened up in the past couple months because it wasn't there last time I was in Chinatown. Also sounds like it's a Taiwanese place, which seems to be a growing sector in Las Vegas.

Not sure what you like about fresh hand pulled noodles. I know I like the firm chewy texture and if you want that kind of noodle check out Aloha Specialties on the mezzanine at the California Hotel & Casino downtown. They get their saimin noodles from Hawaii and they have that firm chewy texture that holds up well in their saimin soup and their fried saimin isn't bad either.

China Poblano in the Cosmopolitan has several dishes with what they called "hand-cut" noodles. Attached is a photo of "The Unruly Monk" (hand cut noodles, bok choy, wood ear mushrooms, and poached egg in soup). These noodles weren't the thick hand-cut noodles that I was expecting, but rather seemed like the kind of hand-pulled noodles you might find in a bowl of Lanzhou la1 mian4. We didn't have their "Dan Dan Mian" but the menu also describes them as "hand-cut" noodles. The noodles, and the overall soup dish in "The Unruly Monk" were quite good --- toothsome noodles, with a mellow broth and a nice balance of smooth flavors in the soup.